Sweet and sour baked sweet potato chips
A crowd pleasing healthy sweet potato fries with a perfect blend of spice mix that comes together with tamarind pulp and you really can’t stop at one!
How can anyone resist fries? And to top it, a healthy one at that!! My version of sweet potato fries is flavored with kashmiri red chilly powder for colour and spice that balances perfectly with the sourness of the tamarind pulp. It is a simple, healthy recipe that is sure to make you smile as you see your family devouring every single fry.
Serve it as a side to the burger or a sandwich and you have a delicious meal or dip it in my hung curd dip or the creamy cashew and lemon dressing. It comes together so easily and it is an instant crowd pleasing appetizer.
Tips and tricks for crispy chips:
- If you like your fries to be crispy, cut them thin. Thicker the fries, lesser crispier they will be.
- Though I haven’t used it, addition of cornstarch can also help fries to be extra crispy.
- Baking the fries with the skin on gives them that additional layer of texture but its optional. Feel free to peel the sweet potatoes before cutting them in matchsticks.
- Lay the fries in the baking tray without overcrowding them. Spreading them in a single layer helps even cooking and crisps up the edges of the fries to perfection.
- I doubt you will be able to resist them fresh out of the oven but just in case you do, it will taste as delicious but without that crunch you are looking for.
- At every 15-minute time of the total 45-minute cooking time, flip the fries and rotate the pan to cover up for any hot spots that your oven may have.
There, now keeping in all that in mind, let’s start cooking!
Recipe Card
Sweet and sour baked sweet potato chips
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
International
PREP TIME
10 minutes
COOK TIME
35 minutes
SERVINGS
serves 2
Author: Hema B Kathrani | Cuisine: International | Category: Snacks
Prep Time: 10 minutes | Cook Time: 35 minutes | Servings: serves 2
A crowd pleasing healthy sweet potato fries with a perfect blend of spice mix that comes together with tamarind pulp and you really can’t stop at one!
Ingredients
- 300 gm sweet potato
- Spice and tamarind dressing:
- 3 tbsp tamarind pulp
- 3 tbsp oil (preferably peanut)
- 2 cloves of garlic grated
- 1 ½ tbsp Kashmiri red chilly powder
- Salt to taste
- Coriander for garnish
Method
- Scrub the sweet potatoes well and keep them soaked in a bowl of water for 30 minutes.
- Pat dry the potatoes and cut them in matchsticks.
- Line a baking tray with a baking paper and preheat the oven to 200 C.
- Mix all the ingredients of dressing well in a bowl.
- Keeping aside 2 tbsp of the dressing, coat the sweet potato matchsticks well with the remaining spice tamarind mix.
- Lay the coated fries evenly on the baking tray ensuring they form a single layer.
- Bake them in the oven for 35 minutes.
- At every 15-minute interval, flip them over to ensure even cooking.
- Once done, pour the remaining dressing over the fries and garnish with chopped coriander.
- Serve immediately!
Notes
- This recipe can be easily doubled or tripled.
- The fries are best eaten fresh out of the oven. The remaining fries can be frozen without the additional dressing.
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